Crustless Pumpkin Pie

GooseberryPatch's picture

Jan. 09, 2012

Our local TV station, Fox 28, invited us to share our Crustless Pumpkin Pie recipe today on air. It's such a delicious recipe, and it made the set smell delicious!


Eggs 4 Medium , beaten
Pumpkin 15 Ounce (canned)
Evaporated milk 12 Ounce (canned)
Sugar 1 1/2 Cup (24 tbs)
Pumpkin pie spice 2 Teaspoon
Salt 1 Teaspoon
Yellow cake mix 18 1/2 Ounce
Pecan/Walnut 1 Cup (16 tbs) , chopped
Butter 1 Cup (16 tbs) , melted
For topping
Whipped topping 1/2 Cup (8 tbs)
Chopped nuts 1/2 Cup (8 tbs)
Cinnamon 1/2 Teaspoon



1. Preheat the oven to 350 F.

2. In a bowl, place together eggs, pumpkin, evaporated milk, sugar, spice and salt and mix well.


3. On an ungreased 13"x9" baking pan, pour the egg mixture.

4. Sprinkle the dry cake mix and nuts over the egg mixture.

5. Drizzle butter over cake mix, but do not stir.

6. Bake in the oven for 45 minutes to one hour, or until a toothpick inserted comes out clean.


7. Serve with whipped topping, sprinkled with nuts and cinnamon stick, if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 905Calories from Fat 453

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 764 mg31.83%

Total Carbohydrates 103 g34.3%

Dietary Fiber 4 g16%

Sugars 72 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet